EP0237120B1 - Brotaufstrich - Google Patents

Brotaufstrich Download PDF

Info

Publication number
EP0237120B1
EP0237120B1 EP19870200394 EP87200394A EP0237120B1 EP 0237120 B1 EP0237120 B1 EP 0237120B1 EP 19870200394 EP19870200394 EP 19870200394 EP 87200394 A EP87200394 A EP 87200394A EP 0237120 B1 EP0237120 B1 EP 0237120B1
Authority
EP
European Patent Office
Prior art keywords
aqueous phase
fat
composition
spread
spread according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP19870200394
Other languages
English (en)
French (fr)
Other versions
EP0237120A1 (de
Inventor
Frederick William Cain
Malcolm Glyn Jones
Ian Timothy Norton
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26290452&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0237120(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB868605559A external-priority patent/GB8605559D0/en
Priority claimed from GB868620066A external-priority patent/GB8620066D0/en
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to AT87200394T priority Critical patent/ATE44212T1/de
Publication of EP0237120A1 publication Critical patent/EP0237120A1/de
Application granted granted Critical
Publication of EP0237120B1 publication Critical patent/EP0237120B1/de
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the present application is concerned with a spread containing less than 35 wt.% fat, comprising from 10 to 35 wt.% continuous fat phase and from 90 to 65 wt.% dispersed aqueous phase.
  • Water-in-oil spreads that can be used as replacement for butter or margarine, having a fat content below 80 wt.%, are well known. A wide variety of such products is commercially available. Most of these products have a fat content of about 40 wt.%.
  • a spread should have a plastified continuous fat phase to give it suitable spreadability and to prevent microbiological deterioration. It should not release moisture when it is being spread. Furthermore, a spread should be spreadable at refrigerator temperature, be stable at room temperature, but destabilize and release its flavour in the mouth. These goals are very difficult to achieve if only a small amount of fat is to be used to constitute the continuous phase.
  • a process for the preparation of water-in-oil spreads containing 20 wt.% fat.
  • the aqueous phase is sprayed onto the fatty phase.
  • the emulsion is circulated through a static mixer to increase the viscosity.
  • the final viscosity suitably is about 18000 mPa.s at a shear rate of 13 sec.- 1 and 2700 mPa.s at a shear rate of 134 sec.- 1 at 38 ° C.
  • the emulsion is cooled and worked to cause crystallization of fat to occur.
  • EP 0 011 344 teaches to incorporate in fat-continuous spreads containing 18-82 wt.% fat phase, a gelled aqueous phase having a softening point of at least 33 ° C, showing a sharp decrease in gel strength at a temperature ranging from 45 to 70 ° C and a gel strength at a temperature below the softening point ranging from 0.1 to 30 N/cm 2 .
  • the gelling agents to be used according to EP 0 011 344 are of the medium-melting type. The specification warns against using low-melting type gelling agents, e.g. gelatin, of which is said that they are often more difficult to process and may result in products of too sticky a mouthfeel or in too watery products.
  • Spreads having very low fat contents, prepared with aqueous phase compositions as disclosed in EP 0 011 344 have been found to be unsatisfactory. In particular, such spreads tend to release water under spreading conditions.
  • US 4,536,408 describes low-fat spreads comprising 15-35 wt.% fat and 15-35 wt.% of a non-gelling starch hydrolyzate having a DE (dextrose equivalent) of 4-25.
  • the products are prepared by cooling and mixing the fat into an aqueous solution of the starch hydrolyzate with a high-speed blender, until phase inversion occurs.
  • the products disclosed in US 4,536,408 have been found to have a poor oral response. They do not break down sufficiently in the mouth and, consequently, they have a poor flavour release.
  • a water-in-oil spread with a very low fat content that is stable and spreadable at refrigerator and room temperature, that destabilizes and releases its flavour in the mouth and that does not release moisture when it is being spread can be obtained by employing as aqueous phase a gel-forming composition that has a sufficiently high viscosity at a shear rate of 17090 sec.-1 and a temperature of 5 ° C.
  • the present invention provides a spread containing less than 35 wt.% fat, comprising from 10 to 35 wt.% continuous fat phase and from 90 to 65 wt.% dispersed aqueous phase, characterized in that the composition constituting the aqueous phase is a gel-forming composition that has a viscosity of at least 20 mPa.s at a shear rate of 17090 sec.-1 and a temperature of 5°C.
  • the spreads can be prepared relatively easily. In particular, it has been found to be unnecessary to avoid using low-melting type gelling agents, e.g. gelatin. Also, when using gelling agents of this kind, the present spreads can be prepared conveniently using conventional equipment.
  • the present spreads can suitably be prepared with conventional heat exchangers such as Votator @ A-units and stirred C-units provided with a cooling jacket.
  • heat exchangers such as Votator @ A-units and stirred C-units provided with a cooling jacket.
  • products can be prepared which, on the one hand, are sufficiently stable at ambient temperature and under spreading conditions and which are not overly sensitive to microbiological deterioration, despite the high water content, and which, on the other hand, readily destabilize in the mouth, thus allowing the flavours contained in the dispersed phase to be released.
  • the spread is a dispersion having a plastified continuous fat phase and a dispersed aqueous phase.
  • continuous fat phase is meant to include the oil present in the liquid state and forming a continuous phase as well as the solid fat particles contained in the liquid oil that have been phase-separated from the liquid oil by crystallization of fat by the plastification treatment.
  • the "continuous fat phase” does not, however, include any fat contained in the dispersed aqueous phase, as occurs e.g. in a product having a so-called oil-in-water-in-oil structure.
  • the viscosity at 5 ° C and a shear rate of 17090 sec. -1 of the composition constituting the aqueous phase is determined in a Ferranti Shirley test using a Ferranti Shirley Viscometer @ , with a standard cone having a diameter of 7 cm.
  • the instrument is calibrated in a conventional manner using standard silicon oils of known viscosity as commonly used for the calibration of viscometers.
  • the test is carried out with a fresh composition by mixing together the aqueous phase ingredients, homogenizing the mixture, heating it to 60 ° C, which (for most compositions) ensures that any gel structure that may have formed disappears again by melting, putting a sample of 3 ml between cone and plate of the Ferranti Berry Viscometer @, cooling it down in 45 seconds from 60 ° C to 5 ° C, and subjecting the sample to a shear rate of 17090 sec.-1 maintaining, the sample at 5 ° C while shearing of the sample is continued, and recording the viscosity after 5 minutes. (If the composition contains a gelling agent having a melting point above 60°C, then the mixture is heated to a correspondingly higher temperature to ensure that any gel structure that may have formed, melts.)
  • viscosity is meant the ratio of the measured shear stress and the applied shear rate. Since, generally, gel-forming compositions are non-Newtonian fluids, the viscosity depends on the applied shear rate. This dependency of the viscosity on the shear rate varies substantially with the aqueous phase composition. It is an essential aspect of the present invention that the viscosity at 5 ° C of the aqueous phase composition lies above the threshold value of 20 mPa.s when it is subjected to a shear rate as high as 17090 sec.-. When this requirement is not met, then no satisfactory spread is obtained with such a composition constituting the aqueous phase.
  • the viscosity of the composition constituting the aqueous phase of the present spread at a shear rate of 17090 sec.- 1 should be at least 20 mPa.s, when measured at 5 ° C.
  • the viscosity at 17090 sec.- 1 is not strongly temperature dependent.
  • the viscosity at 17090 sec. -1 is measured at 25 ° C or 30°C instead of at 5 ° C.
  • the viscosity at the indicated shear rate varies substantially with the temperature at which the measurement is carried out.
  • the viscosity at 17090 sec.- 1 is determined at 5°C, both for compositions exhibiting a strongly temperature dependent viscosity at 17090 sec.- 1 and for compositions for which the viscosity at 17090 sec.- 1 is not strongly temperature dependent.
  • the composition constituting the aqueous phase is a gel-forming composition, i.e. the composition must contain one or more gelling agents in a concentration at or above the critical concentration of that aqueous phase composition. If a composition that does not gel is employed as aqueous phase, then the products obtained are not satisfactory.
  • the viscosity at a shear rate of 17090 sec.- 1 and at a temperature of 5 ° C is indicated as the M *- value.
  • the M *- value is determined with a Ferranti-Shirley Viscometer @ using the procedure described above.
  • the M *- value of the composition constituting the aqueous phase in the present spread preferably is at least 25 mPa.s; more preferably it is at least 30 mPa.s. It is particularly preferred that the M *- value is at least 35 mPa.s.
  • the composition constituting the aqueous phase suitably comprises at least 60 wt.% water (calculated on the weight of the aqueous phase composition); preferably it comprises at least 75 wt.% water.
  • Preferred gelling agents of the aqueous phase composition are gelatin, carrageenan and gelling hydrolyzed starch derivatives (which, in general, have relatively low DE-values), in particular gelling maltodextrin, such as, for example, Paselli maltodextrin SA2 @ , and mixtures thereof.
  • the aqueous phase composition may comprise bulking agents, and/or viscosity enhancers, e.g. guar gum and non-gelling hydrolyzed starch derivatives.
  • the aqueous phase composition comprises up to 20 wt.% non-gelling hydrolyzed starch derivative. More preferably, the aqueous phase composition comprises 10 to 15 wt.% non-gelling maltodextrin.
  • non-gelling maltodextrin e.g. with a DE-value of 17, can advantageously be used in the aqueous phase composition.
  • the aqueous phase composition may suitably include gums, for example guar gum, which is a non-gelling thickener, locust bean gum (LBG) or xanthan gum.
  • LBG and xanthan gum are non-gelling viscosity enhancers, but a synergistic effect occurs between LBG and xanthan gum in the sense that mixtures of these two gums can form gels.
  • LBG interacts with carrageenan and mixtures of the two give stronger gels than carrageenan on its own.
  • the aqueous phase composition may suitably in- dude microcrystalline cellulose.
  • the amount of gelling agent required in the aqueous phase composition depends on the particular gelling agent used and the other ingredients contained in the aqueous phase composition. For any particular aqueous phase composition, the adequate amount of gelling agent can easily be determined by checking that the composition forms a gel and measuring the M *- value as described above. If the composition does not gel or if the M *- value is below 20 mPa.s, this can be remedied by using a higher concentration of gelling agent and/or a different gelling agent.
  • the M *- value may be adapted by including a thickening agent. A combination of two or more of these measures can be employed also.
  • the composition constituting the aqueous phase has an M *- value not higher than 200 mPa.s, more preferably not higher than 100 mPa.s.
  • the amount of gelling agent that can suitably be used in the composition constituting the aqueous phase lies between about 0.2 and 30 wt.%, mostly between about 1 and about 25 wt.% (on aqueous phase composition).
  • a preferred aqueous phase composition comprises from 10 to 20 wt.% gelling hydrolyzed starch derivative. If, instead of gelling hydrolyzed starch derivative, other gelling agents are used, then usually an amount of at most about 10 wt.% is suitable. Usually an amount of about 1 to 7 wt.% is preferred; an amount of about 2 to 5 wt.% being particularly preferred.
  • the optimal amount of gelling agent or agents in the aqueous phase composition depends to some extent on the other ingredients contained in the composition.
  • aqueous phase compositions that comprise both a gelling hydrolyzed starch derivative, such as a gelling maltodextrin, and another gelling agent, e.g. gelatin.
  • Amounts that can be suitable in such mixtures are for example about 3-20 wt.%, preferably 5-17 wt.% of the hydrolyzed starch derivative and about 0.5-5 wt.% of the other gelling agent. It is particularly preferred for the aqueous phase composition to contain 5-15 wt.% gelling hydrolyzed starch derivative and 0.5-4 wt.% gelling agent other than hydrolyzed starch derivative.
  • the aqueous phase composition may comprise, apart from water, gelling agents and optionally thickeners, other ingredients that are commonly incorporated in spreads, e.g. flavouring agents, colouring matter, emulsifiers, salt, preservative, acid, etc.
  • the fat phase composition may comprise a blend of triglycerides supplemented with emulsifiers and colouring matter.
  • the aqueous phase composition may include some fat, but preferably the fat content of the aqueous phase composition is not higher than about 10 wt.%. It is particularly preferred that the aqueous phase composition comprises essentially no fat.
  • the spread according to the present invention preferably comprises from about 15 to about 30 wt.% fat, more preferably from 17 to 25 wt.% fat.
  • oil and fat are used interchangeably. They are meant to include triglycerides such as soyabean oil, sunflower oil, palm oil, fish oil, rapeseed oil, coconut oil, chemically and/or physically modified products such as hydrogenated, fractionated and/or interesterified triglyceride mixtures and mixtures of two or more thereof, as well as edible substances that are physically similar to triglycerides such as waxes, e.g. jojoba oil, and poly fatty acid esters of mono- or di-saccharides, and that can be used as replacement for or in admixture with triglycerides.
  • triglycerides such as soyabean oil, sunflower oil, palm oil, fish oil, rapeseed oil, coconut oil, chemically and/or physically modified products such as hydrogenated, fractionated and/or interesterified triglyceride mixtures and mixtures of two or more thereof, as well as edible substances that are physically similar to triglycerides such as waxes,
  • the fat contained in the present spreads consists essentially of triglycerides.
  • the precise composition of the fat is not critical. For organoleptic reasons, it is preferred to employ a fat that has a solid fat content at 35 ° C of less than 5 wt.% (calculated on the weight of the fat), more preferably less than 3 wt.%.
  • the solid fat content at 20°C is suitably between 5 and 30 wt.%, preferably between 5 and 20 wt.%.
  • the solid fat content is suitably between 5 and 50 wt.%, preferably between 10 and 25 wt.%.
  • the solid fat content can conveniently be determined by measuring the NMR N-value as described in Fette, Seifen, Anstrichsch, 80 (1978), 180-186, which indicates the amount of fat present in the solid state expressed in percentage of the weight of the fat.
  • a triglyceride mixture that can suitably be used as fat in the present spread is, for example, a mixture of 83 wt.% liquid oil, e.g. sunflower oil, with 17 wt.% of a randomly interesterified mixture of equal amounts of fully hydrogenated coconut oil and palm oil.
  • the aqueous phase and/or the fat phase can suitably include emulsifiers.
  • the amount and kind of emulsifier included are not critical. It is preferred to incorporate emulsifiers of the type and quantity as are commonly used in spreads.
  • emulsifiers of the type and quantity as are commonly used in spreads.
  • mixtures of mono- and diglycerides derived from natural, partially hydrogenated or fully hardened sunflower oil can suitably be employed, using an amount of about 0.2 to about 0.5 wt.%, calculated on the total weight of aqueous phase and fat phase.
  • other oil-compatible emulsifiers can be used. Mixtures of such emulsifiers with mono- and/or diglycerides can also be suitable as emulsifier.
  • the average droplet size of the dispersed aqueous phase is between about 30 and about 60 1 1m, but it may be larger or smaller than that.
  • the average droplet size is the volume weighted mean of the droplet size distribution. It can be determined with NMR following the procedure as described in J. Colloid and Interface Science (1972), 10, 206 and (1983), 93, 521.
  • the average droplet size of the present spreads can be varied easily, but adjusting the conditions during the preparation. If, for example, the spread is prepared using Votator @ equipment, then the average droplet size can be decreased, for example by increasing the shear forces exerted in the A-unit, e.g. by increasing the rotor speed or the number of blades, or by decreasing the annulus.
  • the present spreads can suitably be used e.g. on bread as butter substitute. However, they can also be suitable for use as complete spread on their own, for example when containing a cheese or a fruit flavour.
  • a spread suitable for use as complete spread on its own can be prepared by incorporating therein bits of edible matter, for example bits of vegetables, e.g. cucumber, grated cheese and herbs and spices, e.g. garlic powder and dried parsley.
  • the content of dispersed bits in the produce may be substantial, but preferably it does not exceed 1 part by weight per part by weight of water-in-oil dispersion. More preferably, the amount of dispersed bits is 0.005-0.5 parts by weight of water-in-oil dispersion.
  • An oil-continuous spread containing 20 wt.% fat was prepared by plastification of an aqueous phase and a fat phase of the following composition:
  • the aqueous phase composition When left to stand at ambient temperature, the aqueous phase composition formed a gel.
  • the N-values of the fat phase composition determined with NMR as indicated above, at 5, 20 and 35 ° C were 30.6,15.5 and 3.4, respectively.
  • the aqueous phase composition was pasteurized by heating to 90 ° C and then the composition was cooled immediately to 60 ° C.
  • the fat phase composition was heated to 60 ° C.
  • the spread was prepared on laboratory scale by continuously feeding 4 parts by weight of aqueous phase with 1 part by weight of fat phase into an agitated crystallizer provided with a cooling jacket, cooled with tapwater.
  • the shaft speed was about 5500 rpm.
  • the water-in-oil emulsion left the crystallizer having a temperature of about 28 ° C.
  • the emulsion was subsequently passed through another cooled, agitated crystallizer (Votator 0 C-unit) operated with a shaft speed of 1400 rpm.
  • the plastified spread left this crystallizer having a temperature of 23 ° C and was filled into tubs.
  • the product was stored for two weeks at 5 ° C.
  • comparison A does not destabilize sufficiently in the mouth and therefore has a poor oral response. All three comparisons lose water when they are subjected to spreading conditions. Comparison C may have a rather poor microbiological stability.
  • Example 1 the only composition having a sufficiently high M *- value, has good flavour release, does not lose water upon spreading and has good microbiological stability.
  • Example 1 was repeated a number of times using a variety of emulsifiers at various levels. Experiments were carried out using 1.0 or 2.0 wt.% Hymono 4404 instead of 1.5 wt.%. Similar results were obtained. Similar results were also obtained when using 1.5 wt.% or 2 wt.% of Cetodan o (acetic acid ester of monoglycerides) and also when using 1.5 or 2 wt.% Admul PGE 1411 0 (polyglycerolester) instead of the Hymono emulsifier.
  • Example 1 was repeated twice using fat phases comprising, instead of soybean oil, sunflower oil and com oil, respectively. Similar results were obtained. The N-values of the fat phase composition at 5, 20 and 35 ° C remained essentially the same. Similar results were also obtained when using a fat phase comprising:
  • the N-values of this fat blend at 5, 20 and 35 ° C were 27.0, 2.9 and 0.0, respectively.
  • Example 1 was repeated, but, instead of the gelatin and Paselli SA2 maltodextrin, the aqueous phase contained 18 wt.% N-oil @ (hydrolyzed tapioca starch having a DE-value of about 4-5) and 0.3 wt.% sodium caseinate.
  • the M *- value was about 40 mPa.s.
  • the aqueous phase composition formed a gel when it was left to stand at ambient temperature. An adequate water-in-oil emulsion spread was obtained that did not release water on spreading.
  • a spread was prepared as in Example 4, but using as aqueous phase the following composition:
  • the aqueous phase ingredients except the calcium chloride and citric acid, were homogenized at about 40 ° C. Then the calcium chloride and citric acid were added and the mixture was kept at 90 ° C for 1 hour. (The CaCI 2 converted the (non-gelling) Na-caseinate into Ca-caseinate, which is capable of get- ling.)
  • the aqueous phase was then cooled down to 60 ° C and processed with the fat phase as in Example 4.
  • a water-in-oil spread was obtained that did not release water on spreading.
  • the M *- value was well above 72 mPa.s. The precise value could not be determined because it exceeded the measuring range of the instrument.
  • Example 1 was repeated, using the same aqueous phase and fat phase compositions, but using a series of two cooled micro Votator 0 C-units, the first one being operated at 2,000 rpm and the second one at 1,000 rpm. The product left the first unit with a temperature of about 20 ° C and the second one at about 17°C. A suitable spread was obtained.
  • the M *- value of this composition was about 30 mPa.s, but the composition did not form a gel. The product obtained did not have a proper fat-continuous phase.
  • Example 6 was repeated using as aqueous phase the following composition:
  • the composition formed a gel when left to stand at ambient temperature.
  • the M *- value was about 35 mPa.s. A suitable spread was obtained that did not release water on spreading.
  • This composition formed a gel when it was left at ambient temperature.
  • the M *- value was about 16 mPa.s. A fat-continuous-product could be obtained with this composition, but it released water when it was spread.
  • This composition formed a gel.
  • the viscosity at a shear rate of 1709 sec. -1 at 5 ° C of this composition was as high as 130 mPa.s.
  • the M *- value at 17090 sec.- i was only 18 mPa.s.
  • the product obtained was fat-continuous, but it lost water when it was subjected to spreading.
  • a fat-continuous spread containing about 15 wt.% fat was prepared, using as aqueous phase the following composition:
  • the composition was a gel-forming one and the M *- value was about 50 mPa.s.
  • composition used as fat phase was the same as in Example 1, but containing sunflower oil instead of soyabean oil.
  • the spread was prepared by continuously mixing 85 wt.% aqueous phase composition with 15 wt.% fat phase composition and further using the process described in Example 1.
  • a stable fat-continuous product was obtained that did not lose water when it was spread, but that destabilized adequately at mouth temperature.
  • a spread containing about 25 wt.% fat was prepared on a pilot plant Votator @ at a throughput of 24 kg/hour.
  • This gel-forming aqueous phase composition had an M *- value of 32 mPa.s.
  • the N-values of the fat phase composition at 5, 20 and 35°C were 19.9, 11.6 and 2.7, respectively.
  • One part by weight of fat phase composition and three parts by weight of aqueous phase composition were continuously mixed at 70 ° C and passed through a series of two A-units and a Euromatic 0 (a high shear mixer).
  • the A-units were operated at shaft speeds of 1500 and 275 rpm and at temperatures of 7 and 20 ° C, respectively.
  • the product left the Euromatic at 28 ° C. It was filled into tubs and stored at 5°C for two weeks. A satisfactory spread was obtained having a conductivity at 15 ° C of 0.24 ⁇ S/cm. The product did not release water when it was subjected to spreading. It had a suitable breakdown in the mouth.
  • a 20% fat spread was prepared using the same aqueous phase composition as in Example 1.
  • As fat phase the same composition was used as in Example 9, but containing further 0.002 wt.%p-carotine as colouring agent and 0.2 wt.% flavour compounds.
  • the N-values of the fat phase composition were the same as in Example 9.
  • the product was prepared in essentially the same way as described in Example 1. The product was stored at 5 ° C for two weeks.
  • the T-50 salt release value of the product was 39.5 ° C.
  • the volume averaged diameter of the aqueous phase droplets (dv) was 45um.
  • the conductivity of the product was 0.004 ⁇ S/cm.
  • the product did not release water on spreading.
  • the hardness of the product was determined with a cone penetrome- ter as described in J.A.O.C.S. 36 (1959), 345-348 ("C-values").
  • the C-values at 5, 10, 15 and 20°C were 434, 308, 247 and 134 g/cm2, respectively.
  • a spread suitable for use as garlic butter replacement was prepared as follows:

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Medicinal Preparation (AREA)
  • Developing Agents For Electrophotography (AREA)
  • Massaging Devices (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Earth Drilling (AREA)
  • Lubricants (AREA)
  • Dairy Products (AREA)

Claims (30)

1. Brotaufstrich, der weniger als 35 Gew.-% Fett enthält und 10 bis 35 Gew.-% einer kontinuierlichen Fettphase und 90 bis 65 Gew.-% einer dispergierten wäßrigen Phase umfaßt, dadurch gekennzeichnet, daß die die wäßrige Phase bildende Zusammensetzung eine gelbildende Zusammensetzung ist, die eine Viskosität von mindestens 20 mPa.-s bei einem Schergefälle von 17090 sec-1 und einer Temperatur von 5°C aufweist.
2. Brotaufstrich nach Anspruch 1, dadurch gekennzeichnet, daß die Viskosität mindestens 25 mPa.-s bei einem Schergefälle von 17090 sec-1 und einer Temperatur von 5°C beträgt.
3. Brotaufstrich nach Anspruch 2, dadurch gekennzeichnet, daß die Viskosität mindestens 30 mPa.s bei einem Schergefälle von 17090 sec-1 und einer Temperatur von 5°C beträgt.
4. Brotaufstrich nach irgendeinem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Viskosität bei 17090 sec-1 und 5°C nicht größer als 200 mPa.s ist.
5. Brotaufstrich nach Anspruch 4, dadurch gekennzeichnet, daß die Viskosität bei 17090 sec-1 und 5°C mindestens 35 und höchstens 100 mPa.s ist.
6. Brotaufstrich nach irgendeinem der Ansprüche 1 bis 5, dadurch gekennzeichnet, daß der Wassergehalt der die wäßrige Phase bildenden Zusammensetzung mindestens 60 Gew.-% beträgt.
7. Brotaufstrich nach Anspruch 6, dadurch gekennzeichnet, daß der Wassergehalt mindestens 75 Gew.-% beträgt.
8. Brotaufstrich nach irgendeinem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 1 bis 25 Gew.-% Geliermittel enthält.
9. Brotaufstrich nach Anspruch 8, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 10 bis 20 Gew.-% gelierendes, hydrolysiertes Stärkederivat enthält.
10. Brotaufstrich nach Anspruch 8, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 1 bis 10 Gew.-% Gelatine, Carrageenan oder einer Mischung davon enthält.
11. Brotaufstrich nach Anspruch 10, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 2 bis 5 Gew.-% Gelatine, Carrageenan oder einer Mischung davon enthält.
12. Brotaufstrich nach Anspruch 8, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 3 bis 20 Gew.-% gelierendes, hydrolysiertes Stärkederivat und 0,5 bis 5 Gew.-% eines anderen Gerliermittels enthält.
13. Brotaufstrich nach Anspruch 12, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 5 bis 17 Gew.-% gelierendes, hydrolysiertes Stärkederivat enthält.
14. Brotaufstrich nach Anspruch 13, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 5 bis 15 Gew.-% gelierendes, hydrolysiertes Stärkederivat und 0,5 bis 4 Gew.-% eines anderen Geliermittels enthält.
15. Brotaufstrich nach irgendeinem der Ansprüche 1 bis 14, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase bis zu 20 Gew.-% eines nicht-gelierenden, hydrolysierten Stärkederivats enthält.
16. Brotaufstrich nach Anspruch 15, dadurch gekennzeichnet, daß die Zusammensetzung der wäßrigen Phase 10 bis 15 Gew.-% eines nicht-gelierenden Maltodextrins enthält.
EP19870200394 1986-03-06 1987-03-04 Brotaufstrich Expired EP0237120B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT87200394T ATE44212T1 (de) 1986-03-06 1987-03-04 Brotaufstrich.

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB8605559 1986-03-06
GB868605559A GB8605559D0 (en) 1986-03-06 1986-03-06 Spread
GB868620066A GB8620066D0 (en) 1986-08-18 1986-08-18 Spread
GB8620066 1986-08-18

Publications (2)

Publication Number Publication Date
EP0237120A1 EP0237120A1 (de) 1987-09-16
EP0237120B1 true EP0237120B1 (de) 1989-06-28

Family

ID=26290452

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19870200394 Expired EP0237120B1 (de) 1986-03-06 1987-03-04 Brotaufstrich

Country Status (12)

Country Link
US (1) US4917915A (de)
EP (1) EP0237120B1 (de)
JP (1) JPH0628539B2 (de)
AT (1) ATE44212T1 (de)
AU (1) AU593618B2 (de)
CA (1) CA1298516C (de)
DE (1) DE3760267D1 (de)
DK (1) DK114287D0 (de)
ES (1) ES2009831B3 (de)
FI (1) FI89448C (de)
GR (1) GR3000093T3 (de)
IE (1) IE55280B1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8993035B2 (en) 2010-12-17 2015-03-31 Conopco, Inc. Edible water in oil emulsion

Families Citing this family (106)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8620897D0 (en) * 1986-08-29 1986-10-08 Unilever Plc Emulsions with reduced fat content
GB8628069D0 (en) * 1986-11-24 1986-12-31 Unilever Plc Edible dispersion
US5302408A (en) * 1987-02-18 1994-04-12 Van Den Bergh Foods Co., Division Of Conopco Inc. Edible plastified dispersion
EP0279499B2 (de) * 1987-02-18 1999-11-24 Unilever N.V. Plastifizierte essbare Dispersion
GB8703761D0 (en) * 1987-02-18 1987-03-25 Unilever Plc Edible plastified dispersion
GB2205849B (en) * 1987-06-19 1991-05-15 Brinkers Margarinefab Low fat spread and process for producing same
GB8716111D0 (en) * 1987-07-08 1987-08-12 Unilever Plc Edible plastic dispersion
SE461762B (sv) * 1987-10-13 1990-03-26 L & L Int Sweden Ab Kylskaapsbredbart margarin med mycket laag fetthalt samt foerfarande foer framstaellning av saadant
GB8802223D0 (en) * 1988-02-02 1988-03-02 St Ivel Ltd Low fat spread
NZ227763A (en) * 1988-02-04 1991-10-25 Goodman Fielder Ind Ltd Low fat spread containing no gelling agents and no polyols
AU613697B2 (en) * 1988-02-04 1991-08-08 Goodman Fielder Industries Limited Low fat spread
EP0355908B1 (de) * 1988-08-17 1996-12-18 Unilever N.V. Flüssiges Gemisch, das ein zur Bildung eines reversiblen Gels befähigtes Polysaccharid-Verdickungsmittel enthält und Verfahren zu seiner Herstellung
GB8828596D0 (en) * 1988-12-07 1989-01-11 Unilever Plc Low fat spread
NL8900159A (nl) * 1989-01-23 1990-08-16 Dijk Food Prod Lopik Laag calorisch vetsmeersel met een vetgehalte van 20 tot 60 gew.% met gelatine en verstijfseld zetmeel.
DE69004122T2 (de) * 1989-03-03 1994-03-03 Unilever Nv Verfahren zur Herstellung eines Kalorienarmen Butterbrotaufstrichs und Erzeugnis.
GB8906228D0 (en) * 1989-03-17 1989-05-04 Unilever Plc Spread
EP0398412B1 (de) * 1989-05-16 1993-03-31 Unilever N.V. Wasser-in-Öl-Dispersion und Verfahren zu ihrer Herstellung
ATE83126T1 (de) * 1989-05-16 1992-12-15 Unilever Nv Wasser-in-oel-dispersion und verfahren zu ihrer herstellung.
US5151290A (en) * 1989-05-16 1992-09-29 Van Den Bergh Foods Co., Division Of Conopco, Inc. Water-in-oil dispersion and process for preparing such dispersion
US5194285A (en) * 1989-05-16 1993-03-16 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process for preparing a water-in-oil dispersion having a dispersed gelled aqueous phase
GB8921997D0 (en) * 1989-09-29 1989-11-15 Unilever Plc Spread
AU636648B2 (en) * 1989-09-29 1993-05-06 Unilever Plc Edible low-fat spread
GB8925248D0 (en) * 1989-11-08 1989-12-28 Unilever Plc Spread
EP0430329B1 (de) * 1989-11-22 1995-01-25 Unilever N.V. Dispersion mit zusammenhängender lipider Phase und Verfahren zu ihrer Herstellung
JPH0722489B2 (ja) * 1989-12-20 1995-03-15 月島食品工業株式会社 油中水型マーガリン類
US5082684A (en) * 1990-02-05 1992-01-21 Pfizer Inc. Low-calorie fat substitute
US5372835A (en) * 1990-02-20 1994-12-13 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
US5368878A (en) * 1990-02-20 1994-11-29 A. E. Staley Manufacturing Company Reduced fat meat products
US5409726A (en) * 1990-02-20 1995-04-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5374442A (en) * 1990-02-20 1994-12-20 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
AU652743B2 (en) * 1990-02-20 1994-09-08 A.E. Staley Manufacturing Company Hydrolysed starch as a substitute for fat in food
US5395640A (en) * 1990-02-20 1995-03-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5387426A (en) * 1990-02-20 1995-02-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5436019A (en) * 1990-02-20 1995-07-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5378491A (en) * 1990-02-20 1995-01-03 A. E. Staley Manufacturing Co. Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate
EP0474299B1 (de) * 1990-09-07 1994-08-31 Unilever N.V. Wasser-in-Öl-Dispersion
EP0473854A1 (de) * 1990-09-07 1992-03-11 Unilever Plc Wasser-in-Öl-Dispersion
CA2102915A1 (en) * 1991-05-29 1992-11-30 Roy L. Whistler Microcrystalline starch
EP0547647A1 (de) * 1991-11-12 1993-06-23 Unilever N.V. Brotaufstriche und Würze mit niedrigem Fettgehalt
CA2128200C (en) * 1992-01-17 1998-10-13 Janos Bodor Process for making spreads and spreads obtainable by the process
ZA931327B (en) * 1992-02-26 1994-08-25 Unilever Plc Water-continuous emulsions based on polysacharides
WO1993017565A1 (en) * 1992-03-06 1993-09-16 Unilever N.V. Low fat spread
US5338563A (en) * 1992-05-01 1994-08-16 Nabisco, Inc. Process for the preparation of a spatter-resistant low-fat spread
US5376399A (en) * 1992-05-15 1994-12-27 A.E. Staley Manufacturing Co. Reduced fat cremes
USH1394H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Method of preparing reduced fat spreads
USH1395H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Composition and method of preparing reduced fat spreads
US5464645A (en) * 1992-06-16 1995-11-07 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of making a water continuous dispersion with more than 50% dispersed phase and products thereof
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese
US5346716A (en) * 1992-08-28 1994-09-13 Cumberland Packing Corp. Low calorie low fat butter-like spread
GB9219552D0 (en) * 1992-09-16 1992-10-28 Unilever Plc Processing of maltodextrins
EP0872186A1 (de) * 1992-11-02 1998-10-21 Unilever N.V. Brotaufstrich
DK0596546T3 (da) * 1992-11-02 1999-06-23 Unilever Nv Smøremateriale med lavt fedtindhold
US5360627A (en) * 1992-11-30 1994-11-01 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat shortening substitute for bakery products
US5501869A (en) * 1992-12-28 1996-03-26 Kraft Foods, Inc. Fat-free tablespread and method of making
CA2110195A1 (en) * 1992-12-28 1994-06-29 Gregory Samuel Buliga Fat-free table spread
US5695806A (en) * 1993-06-11 1997-12-09 Mrs. Bateman's Bakery, L.C. Fat substitute for one-to-one replacement
US5650189A (en) * 1993-06-11 1997-07-22 Mrs. Bateman's Bakery, L.C. Low-fat saute
US5656323A (en) * 1993-07-27 1997-08-12 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread
GB9323483D0 (en) * 1993-11-13 1994-01-05 Cerestar Holding Bv Edible composition and a process for its preparation
GB9405235D0 (en) * 1994-03-17 1994-04-27 St Ivel Ltd Water-containous spread
WO1995027003A1 (en) * 1994-03-31 1995-10-12 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5834442A (en) * 1994-07-07 1998-11-10 Barbara Ann Karmanos Cancer Institute Method for inhibiting cancer metastasis by oral administration of soluble modified citrus pectin
US5651828A (en) * 1994-09-30 1997-07-29 Lafayette Applied Chemistry, Inc. Fat substitute for processed foods
US6165534A (en) * 1994-10-04 2000-12-26 Hercules Incorporated Food compositions
IE940987A1 (en) * 1994-12-21 1996-06-26 Charleville Res A low fat spread
SK129097A3 (en) * 1995-03-29 1998-04-08 Unilever Nv Mixture with continuous fat phase suitable for sauces and preparation method therof sauce base composition
US5906856A (en) * 1995-07-24 1999-05-25 Conagra, Inc. Process for the preparation of a low-calorie, liquid butter substitute
US5858441A (en) * 1995-08-31 1999-01-12 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread
EP0874554B1 (de) * 1996-01-19 2000-03-22 Societe Des Produits Nestle S.A. Fettarmes streichfähiges nahrungsmittel
US5904949A (en) * 1996-05-10 1999-05-18 Van Den Bergh Foods Company, Division Of Conopco, Inc. Water-in-oil emulsion spread
US6423363B1 (en) * 1997-08-22 2002-07-23 Lipton, Division Of Conopco, Inc. Aqueous dispersion
US6045853A (en) * 1997-12-05 2000-04-04 Lipton, Division Of Conopco, Inc. Fat continuous spread and process for making the same
US6060107A (en) * 1997-12-31 2000-05-09 Lipton, Division Of Conopco, Inc. Reduced fat multipurpose spread
US6156362A (en) * 1998-11-02 2000-12-05 Lipton, Division Of Conopco, Inc. Natamycin and chemical preservatives in foods and method of making
US6171624B1 (en) 1999-04-23 2001-01-09 Lipton, Division Of Conopco, Inc. Water-in-oil spread with water base fruit composition
US6582748B1 (en) 1999-05-18 2003-06-24 Cargill Incorporated Fat compositions containing waxes
AU2005244561B2 (en) * 1999-05-18 2008-08-28 Cargill, Incorporated Fat compositions
US20040247767A1 (en) * 2001-08-10 2004-12-09 Fischer Peter Alfons Process for the preparation of an emulsion or dispersion with controlled shape of the dispersed phase
DE60223762T2 (de) * 2001-08-10 2008-10-23 Unilever N.V. Zusammensetzung enthaltend Diätfasern
GB0201743D0 (en) * 2002-01-25 2002-03-13 Unilever Plc Cosmetic or personal care composition
US20030211217A1 (en) * 2002-05-07 2003-11-13 Franco Milani Product and process for delivering flavoring agents to food products
ES2362878T3 (es) 2003-07-17 2011-07-14 Unilever N.V. Procedimiento para la preparación de una dispersión comestible que comprende aceite y agente estructurante.
DE602004011383T2 (de) * 2003-10-30 2008-08-07 Lipid Nutrition B.V. Nahrungsmittel mit kiefernnadelextrakt
WO2005044021A1 (en) * 2003-10-30 2005-05-19 Loders Croklaan B.V. Pine needle extract
DE602004012443T2 (de) * 2003-12-04 2009-03-26 Unilever N.V. Lagerstabile homogene suspension
PL1865786T5 (pl) 2005-02-17 2015-12-31 Unilever Bcs Europe Bv Sposób wytwarzania nadającej się do smarowania dyspersji
US20070237874A1 (en) * 2006-04-06 2007-10-11 Buck Allan W Food gels comprising an indigestible or poorly digestible carbohydrate and related methods of forming the same
JP4646326B2 (ja) * 2006-12-11 2011-03-09 株式会社Ｊ−オイルミルズ 油脂組成物
JP4972044B2 (ja) * 2007-07-02 2012-07-11 三栄源エフ・エフ・アイ株式会社 デキストリンを含有する加工食品組成物
US20090162522A1 (en) * 2007-12-21 2009-06-25 Chron-Si Lai Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex
TWI436736B (zh) * 2007-12-21 2014-05-11 Abbott Lab 冷藏之營養乳劑
US20100303989A1 (en) 2008-10-14 2010-12-02 Solazyme, Inc. Microalgal Flour
US20110287160A1 (en) * 2008-12-19 2011-11-24 Marie Nicole Dobenesque Process for the preparation of an edible fat continuous spread
EP2367437B1 (de) * 2008-12-19 2014-03-05 Unilever NV Verfahren zur herstellung eines aufstrichs mit kontinuierlicher fettphase
AU2009328392B2 (en) 2008-12-19 2013-08-22 Upfield Europe B.V. Edible fat powders
WO2011160921A1 (en) 2010-06-22 2011-12-29 Unilever Nv Edible fat powders
US20130266715A1 (en) 2010-12-17 2013-10-10 René Joachim Buter Process of compacting a microporous fat powder and compacted fat powder so obtained
EP2757891B1 (de) * 2011-09-19 2017-06-14 Unilever N.V. Verfahren zur herstellung von essbaren wasser-in-öl-emulsionen mit geringem fettanteil
JP5886006B2 (ja) * 2011-11-16 2016-03-16 株式会社Adeka 製パン練り込み用乳化油脂組成物
WO2013176207A1 (ja) * 2012-05-23 2013-11-28 株式会社明治 スプレッド及びその製造方法
US10098371B2 (en) 2013-01-28 2018-10-16 Solazyme Roquette Nutritionals, LLC Microalgal flour
EP2777400A1 (de) * 2013-03-15 2014-09-17 Roquette Freres Mikroalgenmehlgranulat und Herstellungsverfahren dafür
FR3008581B1 (fr) 2013-07-19 2016-11-04 Roquette Freres Farine de microalgues riches en lipides et procede de preparation
JP2017505108A (ja) 2013-11-29 2017-02-16 ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ タンパク質に富む微細藻類バイオマス粉の顆粒およびこれを調製するための方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2878126A (en) * 1956-12-31 1959-03-17 James Gordon Roberts Food product and method of making the same
US3314798A (en) * 1963-08-14 1967-04-18 Graves Stambaugh Corp Dairy product and method of producing same
GB1094268A (en) * 1963-12-10 1967-12-06 Unilever Ltd Fatty compositions
US3360377A (en) * 1964-04-10 1967-12-26 Spitzer Joseph George Method for production of low-calorie margarine substitute products
US3397995A (en) * 1966-02-16 1968-08-20 Vitamins Inc Edible dietary spread and method of making same
NL6616246A (de) * 1966-11-18 1967-12-27
US3360378A (en) * 1967-07-12 1967-12-26 Spitzer Joseph George Low calorie margarine substitute product
GB1564400A (en) * 1975-11-07 1980-04-10 Unilever Ltd Proteinaceous low fat spread
GB1564800A (en) * 1975-11-07 1980-04-16 Unilever Ltd Low fat spread
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
US4177293A (en) * 1978-11-15 1979-12-04 Mlekarensky Prumysl, Generalni Reditelstvi Process of manufacture of a butter spread
DE2962918D1 (en) * 1978-11-16 1982-07-08 Unilever Nv Emulsions and process for their preparation
GB2035360B (en) * 1978-11-16 1982-12-22 Unilever Ltd Fat-continuous emulsions
ATE941T1 (de) * 1978-11-16 1982-05-15 Unilever Nv Wasser-in-oel emulsion.
GB2084171B (en) * 1980-09-30 1984-10-24 Unilever Plc A process for producing a low-calorie spread
EP0052899B1 (de) * 1980-11-22 1985-01-02 Unilever N.V. Wasser-in-Öl-Emulsion-Aufstrich mit einem Fettgehalt von 25 bis 65 Gewichtsprozent, der aus einer ein gelierendes System enthaltenden dispergierten, wässrigen Phase umfasst
EP0076549B1 (de) * 1981-10-07 1985-03-27 Unilever N.V. Fettarmer Brotaufstrich und Verfahren zur Herstellung desselben
FI832415L (fi) * 1982-07-08 1984-01-09 Unilever Nv Foerfarande foer framstaellning av en reducerad fettbredning
JPS59196036A (ja) * 1983-04-19 1984-11-07 Meiji Milk Prod Co Ltd 油中水型低脂肪スプレツドの製造法
US4536408A (en) * 1983-09-12 1985-08-20 Grain Processing Corporation Low fat spread
NL8304133A (nl) * 1983-12-01 1985-07-01 Unilever Nv Water-in-olie emulsies die gehydrateerde zetmeelkorrels bevatten.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8993035B2 (en) 2010-12-17 2015-03-31 Conopco, Inc. Edible water in oil emulsion

Also Published As

Publication number Publication date
AU6961287A (en) 1987-09-10
IE870543L (en) 1987-09-06
FI870889A0 (fi) 1987-03-02
IE55280B1 (en) 1990-07-18
DK114287D0 (da) 1987-03-05
FI870889A (fi) 1987-09-07
JPS62232335A (ja) 1987-10-12
DE3760267D1 (en) 1989-08-03
ATE44212T1 (de) 1989-07-15
AU593618B2 (en) 1990-02-15
JPH0628539B2 (ja) 1994-04-20
CA1298516C (en) 1992-04-07
EP0237120A1 (de) 1987-09-16
ES2009831B3 (es) 1989-10-16
US4917915A (en) 1990-04-17
FI89448C (fi) 1993-10-11
FI89448B (fi) 1993-06-30
GR3000093T3 (en) 1990-11-29

Similar Documents

Publication Publication Date Title
EP0237120B1 (de) Brotaufstrich
CA2253854C (en) Water-in-oil emulsion spread
CA2045214C (en) Water-and-oil emulsion and process for preparing such emulsion
EP0279499B2 (de) Plastifizierte essbare Dispersion
AU606921B2 (en) Edible plastified dispersion
US5302408A (en) Edible plastified dispersion
EP0420315B1 (de) Brotaufstrich
CA2025546A1 (en) Spread
EP0379747B1 (de) Brotaufstrich
CA2014816C (en) Butter spreads
CA2004807C (en) Low fat spread

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE ES FR GB GR IT LI NL SE

17P Request for examination filed

Effective date: 19870831

17Q First examination report despatched

Effective date: 19880713

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE ES FR GB GR IT LI NL SE

REF Corresponds to:

Ref document number: 44212

Country of ref document: AT

Date of ref document: 19890715

Kind code of ref document: T

REF Corresponds to:

Ref document number: 3760267

Country of ref document: DE

Date of ref document: 19890803

ET Fr: translation filed
ITF It: translation for a ep patent filed
PLBI Opposition filed

Free format text: ORIGINAL CODE: 0009260

PLBI Opposition filed

Free format text: ORIGINAL CODE: 0009260

PLBI Opposition filed

Free format text: ORIGINAL CODE: 0009260

26 Opposition filed

Opponent name: WINNER LIVSMEDEL AB

Effective date: 19900323

REG Reference to a national code

Ref country code: GR

Ref legal event code: FG4A

Free format text: 3000093

26 Opposition filed

Opponent name: KERRY GROUP PLC

Effective date: 19900327

Opponent name: WINNER LIVSMEDEL AB

Effective date: 19900323

26 Opposition filed

Opponent name: KRAYER, WARNER DIRK

Effective date: 19900328

Opponent name: KERRY GROUP PLC

Effective date: 19900327

Opponent name: WINNER LIVSMEDEL AB

Effective date: 19900323

NLR1 Nl: opposition has been filed with the epo

Opponent name: KRAYER, WARNER DIRK.

Opponent name: KERRY GROUP PLC

Opponent name: WINNER LIVSMEDEL AB

ITTA It: last paid annual fee
RAP4 Party data changed (patent owner data changed or rights of a patent transferred)

Owner name: UNILEVER PLC

Owner name: UNILEVER N.V.

EAL Se: european patent in force in sweden

Ref document number: 87200394.2

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 19970210

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: AT

Payment date: 19970213

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 19970217

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 19970224

Year of fee payment: 11

Ref country code: BE

Payment date: 19970224

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 19970227

Year of fee payment: 11

Ref country code: CH

Payment date: 19970227

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 19970313

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 19970320

Year of fee payment: 11

APAC Appeal dossier modified

Free format text: ORIGINAL CODE: EPIDOS NOAPO

RDAG Patent revoked

Free format text: ORIGINAL CODE: 0009271

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: PATENT REVOKED

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

27W Patent revoked

Effective date: 19970718

GBPR Gb: patent revoked under art. 102 of the ep convention designating the uk as contracting state

Free format text: 970718

NLR2 Nl: decision of opposition
PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GR

Payment date: 19980220

Year of fee payment: 12

APAH Appeal reference modified

Free format text: ORIGINAL CODE: EPIDOSCREFNO